When I was a child, Mom made turnips once a year. It was by special request from Dad; he liked mashed potatoes and turnips. And so he got them every Thanksgiving. The rest of the family disliked the bitterness of this root vegetable. I never ate them.

I guess it was not until middle age that I developed a liking for turnips. I always use them when I make roasted root vegetables and chicken. The roasting process allows the turnips to caramelize in their own natural sugars so they are not bitter. For those who want to lose weight, roasted turnips, which has just 8g of carbohydrates, are a wonderful substitute for white potatoes that have 43g of carbohydrates. I virtually never eat white potatoes and use turnips or sweet potatoes instead. Read What the Whole30 Diet Did for Me (also Paleo).

Tonight I developed a one-pot, quick and easy recipe for Paleo Chicken Sausage and Roasted Vegetables. The roasted vegetables included turnips, of course, plus broccoli, red peppers, and yellow onions. While my husband (a potato eater who does not eat Paleo) and I sat eating our dinner out on the veranda, he remarked that the dish was quite tasty.
I think your family (potato eaters or not) will enjoy this one-pot healthy meal, too

Cheryl Ann Borne, writing as My Bariatric Life, is a contributing writer and Paleo recipe developer for HealthCentral’s Obesity Community. Cheryl is an award-winning healthcare communications professional and obesity health advocate who has overcome super obesity and it’s related diseases. She publishes the website MyBariatricLife.org and microblogs on Facebook, Twitter, and Pinterest. Cheryl also is writing her first book and working on a second website. Watch her transformational video on Vimeo.